Make Your Own G.F.Teriyaki Bowls

  This afternoon I'm making chicken teriyaki bowls again.  This is one of the few ways my grandkids like Chinese food! 

     The teriyaki marinade and sauce recipes come from my Heritage School cookbook, the first school I taught in after I graduated from college.  I have shared many of the recipes from that cookbook on this site.

     I learned how to cook Chinese food from my friend Rose who was born in Taiwan.  The tips for cooking vegetables comes from her demonstration to me when she came over one day when we hosted International students so I could learn the tricks on how to cook Chinese food.   I find Chinese cooking a lot fun--you can mix and match the vegetables, and add other vegetables like cabbage and snow peas, etc.

Gluten Free Teriyaki Chicken Bowls

1.  Prepare chicken:  Cut 2 chicken breasts into thin slices or into chunks.

2.  Prepare teriyaki marinade - In a medium bowl put:
(1)  1/4 cup gluten free tamari
(2) 1/4 cup rice vinegar
(3)  Mince 1/2 teaspoon of ginger root
(4)  Mince 1 clove of garlic
(5)  Pour over chicken and put in the refrigerator for  6 hours, but not more than 24 hrs.

3.  Prepare vegetables:
(1)  Slice 2-3 carrots  on the diagonal.
(2)  Slice 1 red pepper.
(3)  Slice 2 stalks of celery on the diagonal.
(4)  Cut 1 cup of broccoli into florets.  My Chinese friend taught me how to chop up the stem into thin slices so it's not wasted.
(5)  Slice 1/2 to 1 onion in half and then across the dome.
(6)  Slice 1 zucchini in half and then cut on the diagonal.

4.  Teriyaki sauce - In a medium-sized bowl put:
(1)  1 cup gluten free tamari
(2)  1/2 cup rice vinegar
(3)  3-4 T sugar
(4)  1 teaspoon ginger or use 2 teaspoons of minced ginger root.
(5)  Mince 1 clove of garlic

5.  Meanwhile prepare white or brown rice.  Follow directions for how much rice you would like. For 6 people I cook up about 3 cups of rice  and add water according to the directions on the bag.

6.  Prepare chicken teriyaki vegetable bowls:
(1)  Drain the marinade off the chicken.
(2)  Put 2 T of coconut oil into a wok and warm up.
(3)  Add the chicken and stir-fry until done.  Put in a covered dish.
(4)  Wipe out wok and add 1 to 2 T more coconut oil.
(5)  Add the sliced vegetables and stir-fry for 2-3 minutes.
(6)  Then add 1/4 cup of water and put the lid on and time for 3 minutes.
(7)  Stir in chicken and the teriyaki sauce.
(8)  Taste and make any adjustments--more tamari?

7.  Assemble:  Heap rice into a deep bowl and top with chicken teriyaki and vegetables.  Sprinkle with sesame seeds.  You can let people add more tamari or Sriracha.

Other Chinese recipes on this blog:

Note about Internet recipes:  For the past 6 years we've hosted international students. Whenever I've made something, they have tasted it and given me recommendations to make it taste more authentic. Most of these Internet recipes have been tweaked by their suggestions.

BEEF RECIPES:
Delicious Gluten Free Beef Broccoli Stir-Fry  (Modification of Internet recipe)
The Best Gluten Free Mongolian Beef Stir-Fry  (Modification of Internet recipe)
The Best Gluten Free Ginger Beef Stir-Fry (Modification of Internet recipe)

CHICKEN RECIPES:
Gluten Free Chinese Almond Chicken Stir-Fry   (Modification of Internet recipe)
Amazing Gluten Free Chinese Cashew Chicken Stir-Fry   (Modification of Internet recipe)
Gluten Free Garlic Chicken Stir-Fry  (Modification of Internet recipe)
Gluten Free Chinese - Chicken Broccoli Stir-Fry  (Modification of Internet recipe)
Gluten Free Chinese - Spicy Kung Pao Chicken Stir Fry  (Modification of Internet recipe)
Gluten Free Chinese - Authentic Chinese BBQ Chicken  (From my Bible Study friend Rose)
Rose's Chinese Yellow Curry with Chicken & Vegetables  (From my Bible Study friend Rose)
Gluten Free Chinese - Fantastic Soy Sauce Chicken  (Modification of Internet recipe)
Rose's Authentic Stir-Fried Chicken & Vegetables (Made Gluten Free!)
Gluten Free Sweet & Sour Chicken (From my daughter-in-law's family cookbook)
Authentic Chinese Chicken & Leek Stir Fry  (Shared with me by a Chinese student's mother)

TOFU RECIPES:
My Asian Student's Favorite Tofu & Vegetable Stir-Fry  (Modification of Internet recipe)
Orange "Beef" Tofu Stir- Fry  (Modification of Internet recipe)

FISH RECIPES:
Steamed Scallion Ginger Fish with Stir-Fried Bok Choy  (Modification of Internet recipe)
Fantastic Mahi & Vegetable Stir Fry   (Modification of Internet recipe)
Tasty Gluten Free Sweet & Sour Fish  (From my daughter-in-law's family reunion cookbook)

NOODLES & RICE:
Gluten Free Chinese Fried Rice    (From my Come & Dine Cookbook)
The Cheung's Gluten Free Chow Mien  (My Bible study friend Rose taught me this)

SOUP RECIPES:
Chinese Chicken Soups  - Bok choy chicken, chicken & spinach, and chicken & cabbage
Gluten Free Chinese Hot Pot  (Combination of Internet & Yingying a student from China)
Making Congee with a Chinese Student  (Recipe from a Chinese friend & a student)
Chinese Egg Drop Soup   (From my Syre School Cookbook)

SALAD RECIPES
Gluten Free Chinese Chicken Cabbage Salad  (From my Heritage School Cookbook)
Rose's Refreshing Cucumber Salad  (From a Bible study friend)
Chinese Mandarin Salad & Thai Peanut Dressing   (Dressing is from my friend Judi)